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Mexican: Light & Refreshing

Sunday, October 5, 2008

For dinner tonight, a friend came over to catch up on girltime. I prepared a quick dinner that was light, flavorful and used what I had on hand, since the hubby to the car to work today. (And it was a perfect chance to cook beef for myself since my hubby doesn't eat beef!) With that said, here's what I came up with and was pleasantly surprised what a little creativity can do!

- Preheat oven to 375 degrees.- In a skillet over medium high heat, add the cooking oil, onions and garlic; saute until softened.- Add the beef and seasonings and cook until browned.- Meanwhile, place your gyro pitas on a parchment lined baking sheet and bake in the preheated oven for 5 minutes to soften the pitas. Remove the pitas from the oven and set aside.- When the beef has cooked thoroughly, carefully spoon the beef over the warmed pitas to cover completely.- Top the beef with the shredded cheese and bake in the oven for 5-10 minutes until cheese has melted.- While the pitas are baking, prepare the cilantro cream by combining the cilantro, sour cream and water. Season with salt & pepper to taste.- When the pitas are done baking, remove from the oven and top with the cilantro cream and chopped tomatoes; serve.

In a small sauce pan over medium heat, add the quinoa and chicken broth. Cook until done and set aside.Meanwhile, add the remaining ingredients in a large bowl and toss.Add the slightly cooled quinoa to the bowl and tossSeason with salt & pepper to your taste.